1/26/2011

Braised Red Cabbage

If I had a penny for every time I make this side dish in the Fall and Winter months... seriously, my family cannot get enough of it. As Spring slowly approaches, that will change; which means I need to document this.

My children ask for this like they are asking for Mac-n-Cheese. I know it's hard to believe, but this dish really is that good and comforting. The cabbage is braised with apples, honey, and red wine vinegar, so there is a perfect balance of sweet and sour. After braising the cabbage for 1 1/2 to 2 hours--it just melts in your mouth. Serve as a side to any roast meat or those Swedish Meatballs and I bet you will come back for more. So simple--so good!Printable Recipe

In a large bowl filled with cold water, immerse the sliced cabbage. Set aside.

Melt the butter in a large dutch oven over medium heat. Add the onion and sauté for 5 minutes. Lift the cabbage from the water and add it to the onions. Add the sliced apple, vinegar, honey, and salt; toss to combine. Reduce the heat to medium-low. Cover the pan and cook for 1 1/2 to 2 hours, stirring occasionally. Enjoy!

I just made this with the leftover red cabbage I had on hand - DELICIOUS!!!! I love the texture of the cabbage and it was so easy to make. Thank you for posting!! Eating some right now on the side of a baked potato...